Preheat oven to 200°C. Dust a baking tray with plain flour. Place the self-raising flour and butter in a bowl. Use your fingertips to rub butter into the flour until the mixture resembles fine breadcrumbs. Stir in the feta, parmesan and spinach.

Step 2

Add the milk and egg to the flour mixture. Stir until well combined. Turn onto a lightly floured surface. Use your hands to bring the dough together. Knead for 1-2 minutes or until smooth. Shape dough into a 20cm disc. Place on the prepared tray. Use a sharp knife dipped in flour to score the top into 8 wedges. Top with extra parmesan.

Step 3

Bake for 35-40 minutes or until golden and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool slightly.

Adding the butter: Use your fingertips, not your palms, to rub the butter into the flour. This aerates the mixture and gives the damper a deliciously light, scone-like texture.

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